Creating your very own all-purpose flour blend makes baking an easier and less expensive task in your gluten-free kitchen. I started creating my own blend almost a year ago and have been more pleased with my baking outcomes than a pre-bought blend. It took some time for me to realize which flours I enjoyed the taste of more than others (I personally found that I do not like garbanzo bean flour) and which ones gives the type of texture I liked. The whole point is to play around in the kitchen. Experiment! See what you like.
What I have found the works well is a 2:1 ratio of a blend between 2 medium flours and 2 different starches. I really like how sorghum flour gives a nice texture to my baked goods and brown rice, I find, is a flavor that I personally enjoy. I also like adding a splash (think 1/4 c. total) of teff flour into the mix to give just a slight bit denser, beautiful whole-wheat look. For a more comprehensive guide to gluten-free flours and which are heavy, medium, and light flours, check out my Gluten Free Guide.
Cara’s Gluten-Free Flour Blend
Makes 6 cups
- 3 c. brown rice flour (I use Authentic Foods’ Superfine Brown Rice flour).
- 3 c. Sorghum flour (Authentic Foods).
- 1 1/2 c. potato starch
- 1 1/2 c. arrowroot powder
- Spoon out flours into a measuring cup and level off with a knife.
- Place into a gallon-size ziploc baggie. Seal tightly and shake well.
- Pour into a container that seals nicely.